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Refrigerating food
WARNING
Risk of explosion!
The improper handling of the
appliance may cause explosions.
Do
not
store
■
substances or spray cans with
flammable propellants in the
appliance, as they may cause
ignitable gas/air mixtures to
explode.
Stocking the refrigerator
compartment
(
(
9
9
)
)
( (
(
8
8 8
)
) )
(
(
7 7 )
7
)
)
• Stock the refrigerator compartment in a
way that optimally exploits the internal
temperature conditions.
– Place spreadable butter and cheese
on the
door shelf
refrigerator
compartment.
temperature is the highest there.
– Store preserves, glasses and eggs in
the door rack (5).
– Place beverage cartons and bottles in
the bottle rack (6). Place full containers
closer to the hinge to reduce the stress
on the door.
– Place cooked and baked food on the
glass shelf (9).
explosive
(
(
4
4
)
)
(
( (
5
5 5
) )
)
( (
(
6 )
6
(4) in the upper
The
Refrigerating food
– Place fresh meat, game, poultry,
bacon, sausages and raw fish on the
glass shelf (8) over the fruit/vegetable
drawers (7). The temperature is the
lowest there.
– Place fresh fruit and vegetables in the
fruit/vegetable drawers (7).
• Only store high-percentage alcohol in
a vertical position and tightly closed.
• Allow hot food to cool before you place it
in the refrigerator compartment.
• The temperatures in the appliance and
thus your energy consumption may rise
– if the doors are opened frequently or
for a long time.
– if the room temperature is above or
below
the
temperature.
• The energy consumption also depends
on the location selected (for more
information, see page 49).
Preserving quality
• To ensure that food retains its aroma
and freshness in the refrigerator
compartment, make sure that the food
you wish to refrigerate in the refrigerator
compartment is always packed. Use
special plastic containers or
commercially available foils for food.
• Place the food
– in the refrigerator compartment in such
a way that the air can circulate freely.
– not directly on the back wall. It may
otherwise freeze to the back wall.
Page 42
prescribed
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